Chocolate Biscotti With Pistachios
All products on this page have been selected by our editorial team, however we may make commission on some products.
Preheat the oven to 180°C Fan/200°C/400°F/Gas 6.
Grease a baking sheet with a little butter and dust lightly with flour.
Combine the flour, cocoa, baking powder, salt, chocolate and pistachios in a bowl.
In another bowl, beat together the butter and sugar until pale and fluffy. Add the eggs and beat until well combined.
Stir in the flour mixture until it forms a stiff dough. Place the dough onto the baking sheet and press into a 30cm x 10cm rectangle shape. Bake in the preheated oven for 35 minutes. Remove from the oven and leave to cool on a wire rack to room temperature.
Slice into thick fingers and serve with coffee or gelato.
Recipe courtesy of Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20) Photography by Nassima Rothacker © Ryland Peters & Small.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.